CAVICCHIOLI LAMBRUSCO ROBANERA

Modena's alluvial Po Valley flatlands — warm summers, foggy autumns, and clay-rich soils — are the birthplace of Lambrusco, Italy's original sparkling red, and Cavicchioli has been working this terrain since 1928. The Robanera is made from indigenous Lambrusco grapes fermented to produce a dense ruby sparkler with fine, persistent perlage. Expect red cherry, ripe plum, and a savory, full-bodied palate with a light tannic grip on the finish — structured enough for charcuterie and cured meats, easy enough to drink on its own.